.baked pasta.

For all that know me well, I am really not a huge fan of red sauce. I usually prefer to stick with pesto or alfredo sauce. However, I had a random craving to make pasta with meat sauce for the first time EVER!!! and...........I actually LOVED it. Surprise surprise. I also made such a large portion because I figured why not make the entire package of pasta :) Which made for some amazing leftovers. (apparently it also tastes good cold..I caught the hubby eating it as a midnight snack, he did not want to warm it up in fear of waking me up :)



Ingredients
1 pkg. of rigatoni pasta
1 pound lean ground beef
1/2 cup chopped onion
italian seasoning to taste
crushed red pepper (optional)
1 pkg. sliced mushrooms
1 (28 ounce) jar spaghetti sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup parmesan cheese

Preparation
Bring a large pot of lightly salted boil water to a boil. Cook pasta in boiling water for 10 to 12 minutes, or until al dente. Drain well. Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned. Also, cook mushrooms until softened. Combine pasta, ground beef, mushrooms, spaghetti sauce. Mix well and add additional italian seasoning and crushed red pepper to taste. Transfer half of mixture to a greased, 9x13 inch casserole dish. Top with half of the mozzarella cheese. Transfer the rest of the pasta into the dish. Top with remaining mozzarella cheese and parmesan. Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot. Enjoy!

.chicken sandwiches with white onions and peppers.

Again I found this recipe in Martha Stewart's magazine. I am usually not a huge fan of chicken, but in my quest to eat healthier this recipe sounded right up my alley. Perfect for that quick lunch, or is paired nicely with a simple soup on those cold evenings we have been having. Enjoy!



Ingredients (2 servings)
2 teaspoons olive oil
1/2 small white onion, cut into 1/2 inch wedges
1/2 green bell pepper, seeded and cute into 1/2 inch strips
1 cup cremini or button mushrooms, trimmed and sliced (2 ounces)
2 teaspoons fresh oregano leaves
coarse salt and ground pepper
1 teaspoon red-wine vinegar
2 chicken cutlets (about 6 ounces total)
cayenne pepper
1 tablespoon mayonnaise
1/2 baguette, halved lengthwise and insides scooped out, toasted
lettuce leaves

Preparation
1. In a large skillet, heat 1 teaspoon oil over medium. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl and stir in vinegar; tent with foil to keep warm.
2. Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.
3. Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken and lettuce. Cut in half cross-wise to serve.

.mushroom and black bean tortilla casserole.

This recipe was also found in Martha Stewart's magazine and was not only super easy and quick to make but it was so incredibly yummy! Enjoy.



Ingredients
2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
coarse salt and ground pepper
1 can black beans, drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Preparation
Preheat oven to 400 degrees. In a large skillet heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.

Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

.classic wedge salad.

My favorite restaurants are those which serve a wedge salad. However, in our quest to try to save for a house and not eat out very often I decided that I should learn how to make the things I love in the comfort of my own home and also for half the cost! This is such a simple salad, and although it did not taste exactly like it does at BJ's it is a close second. Enjoy!



Ingredients
1 head iceberg lettuce, cut into quarters
Blue cheese dressing
1 tomato, minced
1/2 cup crumbled blue cheese
1 cup cooked bacon, crumbled (I was lazy and used bacon bits)

Preparation
On each salad plate, place 1 wedge of lettuce turned on its side. Pour blue cheese dressing on wedge. Sprinkle with tomatoes, crumbled blue cheese, and crumbled bacon. Enjoy!

.the MM sandwich, PW style.

I was recently introduced to thepioneerwoman.com Not only is this website amazing it has a ton of great recipes with even better step by step guides on how to make the food. This sandwich is called the Marlboro Man sandwich Pioneer Woman style. My picture does not nearly look as amazing as hers, but I think you guys can get the basic picture. Enjoy!



Ingredients
4 Tablespoons Butter
2 pounds Cube Steak (round Steak That's Been Extra Tenderized)
Kosher Salt
Freshly Ground Pepper
1 whole Large Yellow Onion, Halved And Sliced Thick
2 whole Green Bell Peppers, Sliced Into Rings
2 whole Red Bell Peppers, Sliced Into Rings
3 cloves Garlic, Minced
16 ounces, weight White Mushrooms, Sliced
2 Tablespoons (additional) Butter
1-½ cup Sherry (regular Or Cooking Sherry Is Fine)
4 Tablespoons Worcestershire Sauce
4 dashes Tabasco (more To Taste)
8 whole Deli Rolls (the Crustier The Better)
2 Tablespoons (additional) Butter
8 slices Cheese (Provolone, Swiss, Pepper Jack)

Preparation
Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.
Heat 4 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.
Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.
Melt 2 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.
Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.
Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.
Serve immediately.

.spiced shrimp with ginger rice and peas.

I found this recipe in a new Martha Stewart's Everyday Food magazine. I regularly stock all the ingredients (besides the peas) so it was super easy to make. I am posting the recipe as it was in the magazine. The only difference I did was make my rice in a rice pot and season it after it was cooked. (im obsessed with my rice pot) The husband especially enjoyed it which is also a major plus. Enjoy!



Ingredients
4 teaspoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 tablespoon minced peeled fresh ginger
1 cup long-grain rice
coarse salt and ground pepper
1 cup frozen peas
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
lime wedges, for serving

Preparation
1. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes. Add rice and 1 1/2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
2. Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper.In a large skillet, heat 2 tablespoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges. Serves 4

.golf birthday cake.

I made this birthday cake for a dear friend of my mom for his 91st birthday! I sure hope if I live that long I will look as great as Al does. He probably has more energy than I do now! I wish I had a better picture of the cake (especially a picture without me in it) but I dont :( Also, some of the ingredients were difficult for me to find so I improvised. Enjoy!



Ingredients
2 (9-inch) round cakes
1 can (16 ounces) vanilla frosting
Green food coloring
Yellow food coloring
1 ½ cups shredded sweetened coconut
1 cup ground vanilla wafers
1 (4-inch) piece of Fruit by the Foot fruit leather (I just used paper)
1 wheat stick (Pringles) or thin pretzel stick (I used a toothpick)
1 large chocolate chip (I used rolos)
3 white gumballs (I used mentos)

Preparation
Bake the cakes according to package directions. Then trim the top off of one cake so it is flat. Stack the two cakes together with a layer of frosting in between.
Frosting the cake:
Tint the vanilla frosting grass green with the green and yellow food coloring. Spread the green frosting on the top and sides of the cake to cover completely.
To complete the decoration:
Place the coconut in a large resealable bag. Add 2 teaspoons warm water and several drops of green and yellow food coloring. Massage the bag until the coconut is tinted bright green. Add more food coloring if desired for a darker color. Sprinkle and press the coconut over the cake as shown in the photo for the fairway. Leave a few areas open for the sand traps and putting green. Pour the ground vanilla wafers onto the open areas for the sand traps. Fold the fruit leather in half over the end of the wheat stick and press together for the flag. Press the wheat stick flag into the putting green area. Press the chocolate chip, pointed end down, in the putting green area for the hole. place a few white gumballs on the cake for the golf balls.